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This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.

Source: Everyday Food, December 2007
Total Time Prep Servings


For the crust:

For the filling:


Cook's Notes

This dough is so soft that you need a spatula to spread it in the tart pan.

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How would you rate this recipe?
  • margiektih
    22 NOV, 2018
    I have made this tart twice and loved it! The second time I made it, I made a few adjustments that I thought made it even more stellar. I reduced the 1/4 C. of sugar on top to half of that, added 1/4 t. of cinnamon, and increased the blanched almonds to 1/2 C. I pulsed this mixture in the food processor until it was a somewhat even crumble, and then dressed the tart with it before popping it in the oven. Thank you for sharing the recipe! I plan to keep this recipe and make it many, many more times!

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